Mushroom Chicken Alfredo Lasagna
Ingredients:
For the Alfredo Sauce:
4 tablespoons unsalted butter
4 cloves garlic, minced
2 cups heavy cream
1 cup grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon ground nutmeg (optional)
For the Lasagna:
9 lasagna noodles (cooked according to package directions)
3 cups cooked, shredded chicken (rotisserie works great)
2 cups mushrooms, sliced
2 tablespoons olive oil
2 cups shredded mozzarella cheese
1 cup ricotta cheese
1/2 cup grated Parmesan cheese
2 cups fresh spinach (optional)
Fresh parsley, for garnish
Directions:
Make the Alfredo Sauce:
In a large saucepan, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
Stir in the heavy cream, bring the mixture to a simmer, and reduce the heat to low. Let it simmer for 5 minutes, stirring occasionally.
Add the grated Parmesan cheese, salt, black pepper, and nutmeg (if using). Stir until the cheese is melted and the sauce is creamy. Remove from heat and set aside.
Cook the Mushrooms:
In a skillet, heat the olive oil over medium-high heat. Add the sliced mushrooms and sauté for 5-7 minutes, or until they are golden and tender. Set aside.
Assemble the Lasagna:
Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish.
Spread a thin layer of the Alfredo sauce at the bottom of the baking dish.
Layer 3 cooked lasagna noodles over the sauce.
Spread 1/3 of the shredded chicken, 1/3 of the sautéed mushrooms, and a handful of fresh spinach (if using) over the noodles.
Top with dollops of ricotta cheese, a sprinkle of mozzarella, and a few tablespoons of Parmesan cheese.
Pour 1/3 of the Alfredo sauce evenly over the layer.
Repeat these layers two more times, ending with a final layer of noodles and the remaining Alfredo sauce. Sprinkle the top generously with the remaining mozzarella and Parmesan cheese.
Bake:
Cover the lasagna with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the top is bubbly and golden brown.
Remove from the oven and let the lasagna sit for 10 minutes before slicing.
Garnish and Serve:
Garnish the lasagna with fresh parsley before serving. Serve hot and enjoy!
Prep Time: 30 minutes | Cook Time: 50 minutes | Total Time: 1 hour 20 minutes
Servings: 8